Juice of ½ blood orange
1½ ounces Copper Fox Rye
¾ ounce Heering cherry liqueur
½ ounce simple syrup
1 bar spoon of the brandy in a jar of Morello cherries (kirsch)
Shake and serve up in a martini glass with a garnish of blood orange peel around a Morello cherry.
A small restaurant usually means a small, passionate team and hands-on ownership. In the case of Nouvelle, it also means there is no room for subpar hooch.
Luke Brigham and Rina Estero are the dynamic owner-operators of this little gem, located not far from the Chrysler Museum of Art. Although they collaborate on the menu, she handles most of the kitchen responsibilities and he runs the front of house, taking meetings and slinging drinks.
Brigham draws on his experience as a chef to ensure balance of flavor in his classic-inspired cocktail menu. One such drink, The Fox and The Bloodhound, uses Copper Fox Rye, blood-orange juice, and cherry liqueur to liven up a basic Blood and Sand.
The rye, produced in Sperryville and at a new distillery in Williamsburg, blends the best qualities of spicy rye and smoky malted barley. The flavor of the cherry liqueur comes through nicely, and balances the bittersweet blood orange. A little simple syrup rounds out the body of the drink without being cloying, and completes a recipe that’s a good happy hour tipple or post-dinner nightcap.
Make it a Mach 1
Certain things come to mind when discussing stirring a cocktail: carefully measuring ingredients, adding ice cautiously to avoid splashing, and executing a near-silent, ritualistic rotation of the ice, guided by a long, slender bar spoon.
Mach 1, then, seems like a silly name for a mixing glass that makes preparing martinis and Manhattans such a joyful indulgence.
Designed by Twelve24, the Mach 1 is pleasantly weighted, handsomely etched and slightly angled, making for great ease of use. The hand-blown design of crosshatch and dimple etching is meant to resemble a pineapple and does so without appearing kitschy.
To further sweeten the deal, Twelve24 offers a “family pricing” subscription that costs nothing but drops the price tag of this wonderful glass to a cool $32. It’s a steal for a beautiful vessel to make martinis the way God intended.
Bridge Summer and Fall
Glen Ord, Dufftown, and Glendullan are three distilleries that all use the Singleton brand name. Of them, the 15-year Singleton of Glendullan is an especially exceptional dram. Established in 1897, Glendullan was one of the original “Seven Stills” of Dufftown, in the Speyside region of Scotland.
As with all single-malt scotch, Singleton is made from 100 percent malted barley and then distilled in copper pot stills. It then spends time in a mixture of American and European oak barrels before being finessed into the finished product. As a Speyside variety, it lacks the aggressive peat-smoke that makes scotch so divisive for some, and instead delivers
appetizing notes of honey and vanilla on the mid-palate. Notes of fruit and flowers begin the sip, with a medium body giving way to a soft, lingering spice finish – think candied ginger and cinnamon.
And at less than $50 it’s a terrific value, one that works on ice as summer ends, or as a warming nightcap on brisk fall evenings.
Josh Seaburg has established several award-winning bar programs and a series of innovative pop-ups, highlighting elaborate cocktails and food from local chefs. He is chief mixologist for the restaurants at The Main, in Norfolk.